Hand-Crafted + Slow-Baked

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Carrot Apple Oat Muffins

It’s 9:00 p.m. on a quiet Wednesday night. The dishes are drying in the sink, the floors have been swept and there’s nothing but re-runs on television. My mind begins pondering other things…naughty things. I switch on my iPad and begin surfing Google images. After a few attempts, I hit the jackpot. My iPad and I make our way into the other room. I adjust the lights, setting the mood, slip into something more comfortable and then…

I preheat the oven to 350 degrees, un-nest my mixing bowls and get right to it. Carrot Apple Oat Muffins – oh yes, baby, YES! What did you think I was talking about?

Carrot Apple Oat Muffins

At the point I added cream cheese frosting, I think these stopped being muffins and moved into cupcake territory.

Ingredients

2 cups all-purpose flour

1 cup Quaker oats

¾ cup sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

2 Granny Smith Apples, grated

2 carrots, grated

½ cup currants, softened in boiling water

2 large eggs

½ cup buttermilk

½ cup vegetable oil

¼ cup molasses

½ teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease a muffin tin or use papers. Combine flour, oats, , sugar, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl. Add apples, carrots and currants and stir until they are coated in flour. Beat together eggs, buttermilk, oil, molasses and vanilla in a small bowl. Pour wet ingredients over dry ingredients and combine thoroughly. Do not over-mix.

Fill each muffin cup ¾ full. Baked for 15-20 minutes and until a toothpick comes out clean. Cool in muffin tin for 10 minutes and then transfer to a wire rack until cooled completely.